Cooking with Love!

Menu

++ If you wish, this casserole can be prepared using just chicken or ham. It could also be prepared with a few cans of drained tuna !!

‘Ham, Chicken and Potato Bake’ comes together quickly thanks to the use of frozen hash brown potatoes. (I like Potatoes O’Brien hash browns because they already include red pepper and onion.) Thaw the potatoes in your microwave, allow to drain – and they’re ready to go. No cooking and no peeling!

After scattering the potatoes on the bottom of a 9′ x 13′ casserole dish, chunks of cooked chicken and ham are added, along with sweet red pepper, mushrooms and a touch of garlic. A quickly-prepared sauce is poured over all, followed by a sprinkling of three-cheese mix (Parmesan, Romano and Asiago) and some sliced almonds. Bake the casserole at 350F for about for 50 – 60 minutes and get ready for some Good Eaten’ !!

INGREDIENTS Bake in 350F oven for 50 – 60 minutes

2 cups cooked chicken cut into bite-sized pieces ++ If you don’t happen to have cooked chicken, in a small covered skillet simmer 1 boneless chicken breast in 1/4 water or broth until fully cooked. Cut into bite-sized pieces.

2 cups ham, cut into bite-sized pieces = (10 oz) ham steak ++ Most hams are now water-injected…. If the ham seems ‘drippy’ place between paper towels and squeeze out some of the moisture.

1 small pkg. (10 oz.) cremini (or button) mushrooms, sliced ++ If there are any specs of dirt on the mushrooms, wipe with a paper towel. Do NOT wash under running water. Mushrooms are like little sponges!

1/4 cup chopped onion

1/4 chopped sweet red pepper

1 clove garlic, minced

1 cup sour cream

1 can condensed cream of chicken or mushroom soup, undiluted

1 chicken bouillon cube, crumbled

3/4 to 1 tsp. salt

1/4 tsp. pepper

1 tsp. chopped fresh parsley ++ Fresh parsley can be chopped, then frozen in a small storage bag. Simply break off what you need !!

Like this:

I prepared these cupcakes with a bit of ‘Chambord’ liqueur – YUMMY !!

Sweet Little ‘G’… who happens to be a big fan of Chocolate Raspberry Cupcakes. (Notice she ate the whole cupcake…. but left the blueberries!)

- – – – – -

I like to use the title ‘A Little Help from My Friends’ when a recipe utilizes prepared mixes etc. With ‘A Little Help from My Friends’ you can whip up something delicious in very little time – yet the result tastes as if you’d ‘slaved away’ !!

My recipe for Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting includes a chocolate cake mix prepared with raspberry jam. (And the addition of Chambord liqueur if you prefer a more ‘adult tasting’ cupcake. Actually, I made a special trip to purchase some Chambord so these cupcakes would be extra special !)

Your friends and family will be surprised the delicious chocolate frosting is simply whipped topping mixed with cocoa powder and vanilla.

I did some reading about Chambord - here’s a bit of what I found; According to legend, Chambord was inspired by King Louis XIV’s ‘beverage of choice’.

Chambord is created from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey, cognac and herbs and spices. (What’s not to like!?)

Today is Valentine’s Day and I’m going to share some of my ChocolateRaspberry Cupcakes with Whipped Chocolate Frosting with friends as a special Valentine’s treat. Happy Valentine’s Day to all of you.

Prepare Dark Chocolate cake mix according to directions – but remove 2 Tbs. water from the amount of water called for in the recipe. Add 1/4 cup seedless raspberry jam.

Mix cupcake batter on low to blend ingredients – then beat 2 minutes until batter is smooth. Line cupcake tins with cupcake liners OR lightly grease each section. Fill each section 3/4s full. ++ I find it really helps to use a small measuring cup to scoop out the batter and fill the sections.

++ The cupcakes liners I used are called ‘Parchment Lotus Cups’. They’re sold by ‘PaperChef’.

Bake cupcakes according to package directions. ++ To test if cupcakes are done, insert a sharp knife or toothpick into the center. If knife or toothpick comes out clean – the cupcakes are ready.

Remove cupcakes from baking pan and allow to cool on a rack for 20 – 25 minutes – or until cupcakes no longer feel warm.

INGREDIENTS FOR WHIPPED CHOCOLATE FROSTING

2 (8 oz.) containers of ‘Cool Whip’ whipped topping

6 Tbs. cocoa powder

1 tsp. vanilla extract

Place 2 (8 oz.) containers of ‘Cool Whip’ whipped topping into a medium-sized bowl, along with 5 – 6 Tbs. cocoa powder and 1 tsp. vanilla extract in a medium-sized bowl. Mix with a large spoon until well-combined. ++ A bit of confectionery/powdered/ icing sugar can be added if you wish.

Like this:

This is a highly unusual post… John (ChgoJohn) of ‘The Bartolini Kitchens’ hasn’t posted anything since December 24th. I’ve sent him a few emails, yet I haven’t heard from him. And he unfailingly returns my emails within a day or two. And – if he plans to ‘close the kitchens’ because he’s traveling – he always let us, his readers, know. Which makes me wonder if John’ beloved Zia might be ill…

I know so many people, including myself, have come to love John and consider him a friend. He always has the best ‘tales to tell’ and posts (as many of you know) the most fantastic recipes which have been handed down to him by his mother and his Zia – John’s mother’s sister.

For those of you who aren’t followers of John’s blog – here’s a wonderful post from November 29th, 2014. The post shows both John’s sense of humor and his warmth – and his love for Zia… because November 29th was Zia’s birthday.

Like this:

The beautifully hand-painted blue and white dish used in this post was purchased by me in Casablanca. It’s one of my favorites!

I truly enjoy making different kinds of bread! It amazes me how something so comforting and delicious comes out of playing around with some flour, salt and sugar etc. It also amazes me how many different types of bread there are in the world. One of my favorite memories took place in India on New Year’s Eve years ago, where we saw men (fearless men!) slapping Naan onto the sides of a tandoor oven with their bare hands.

And, on a visit to Cairo, we saw women sitting on the ground cooking bread on large, flat stones. That bread was, like Naan, a flat-bread but with a whole different – and wonderful – taste.

When we lived in Malta I wrote a small book about the country’s long and varied history. And let me tell you, Malta’s history, including rule by the Knights of St. John (better known today as The Knights of Malta) is fascinating!

One of the best sandwiches I’ve ever eaten is called Hobz Biz-zejt.There are times when The Whole Equals More Than the Sum of It’s Parts and this is sure one of those times!! Hobz Biz-zejt can be recreated with another type of crusty bread, but it just won’t be quite the same… Here’s a link if you’d like to make these sandwiches at home. (I just started following this blog!) https://honeyandmustard.wordpress.com/2011/05/13/maltese-traditional-hobz-biz-zejt/

I know you’re going to enjoy Khobz. It’s easy to make. The recipe makes two loaves. And – best of all – Khobz only needs one rising.

- – – -

INGREDIENTS Oven at 435F Bake for 20 minutes ++ Switch position of baking sheets after first 10 minutes

4 cups flour

2 tsp. salt

2 tsp. sugar

1 Tbs. yeast

2 Tbs. olive oil

1 1/4 cups warm water ++ Water should feel warmer than your skin. Try pouring a bit on your wrist to check. If the water’s too cold – or too hot – the yeast won’t work properly and the bread won’t rise.

olive oil – – to spread on baking sheets – and – to drizzle on bread both before and after baking

METHOD

Prepare 2 baking sheets by pouring 1/2 tsp. olive oil in the center of each baking sheet. Spread oil, using fingers, to make a 5″ – 6″ circle . ++ You can skip the olive oil and use cornmeal…. but, to me, cornmeal doesn’t seem very authentic. Place 4 cups flour, 2 tsp. salt and 2 tsp. sugar in a large bowl. Stir to combine. Make a well in the center. Place 1 Tbs. yeast in the center. Gently pour 2 Tbs. olive oil and 1 1/4 cups warm water into the well and mix together to dissolve yeast. Then mix entire contents of bowl until flour mixture has been incorporated. ++ It may seem, at first, like you’ll never be able to get all the flour incorporated – just work at it a bit and it’ll all come together!

Divide dough into halves. Shape each portion into a smooth, circular mound.

Place dough onto prepared baking sheets. Cover with towels.

Allow to rest for 10 minutes.

After 10 minutes, flatten dough using the palm your hand to form two 7″ circles.

Once again, cover dough with towels. Allow dough to rise for an hour – or until dough springs back when pressed lightly with a finger.

After dough has risen, poke here and there with a fork. Drizzle on a bit of olive oil and spread with your fingers (which is what I do) or use a spoon.

++ Raise bottom oven rack up one level Bake bread at 435F for 20 minutes – – rotating baking sheets halfway through cooking time (at the 10 minute mark). Loaves should be browned and sound hollow when tapped. ++ Don’t be afraid to take bread out a minute or two early – oven temperatures can vary widely. Remove loaves from baking sheets and allow to cool on wire racks. At this point I like to drizzle on more olive oil and spread it over the crust – because I think it makes most-any bread look better. Enjoy !!

Like this:

Today it snowed almost all day long, so it was a perfect day to prepare a dish which simmers away in the oven, filling your kitchen with the scent of cardamom, cinnamon, turmeric and ginger!

I’m not proud to say I actually received my beautiful tagine as a gift LAST Christmas. (I’ve told you I’m a procrastinator..) There’s no excuse for waiting so long to ‘try it out’. It’s not as if I don’t see the tangine every day, sitting and waiting patiently on the lower shelf of the buffet in my kitchen…

Moroccan Chicken Tagine can be be cooked several different ways; 1. In a tangine – cooked in the oven. 2. In a tangine, cooked on very low heat on top of the stove. 3. In a covered casserole – cooked in the oven. 4. In a large saucepan or Dutch Oven – either in the oven (if pan has heatproof handles) or on top of the stove.

Whichever way you chose to cook Moroccan Chicken Tagine, you’re in for a treat. And, except for frying up the onions and garlic in a skillet, you have a one pot meal with no mess in the kitchen. If you’re lucky enough to have a tangine, you can proudly present your Moroccan meal served right from your tangine.

++ Tagines, according to my research, range in size from 8″ to 16″. Actually, mine is only 7″ across at the base but it’s deep, so I was able to able to put in 8 boneless & skinless chicken thighs, plus 2 large cut-up sweet potatoes.

+

Dates – One of New ‘Favorite Foods’ !!

++Start tagine in a cold oven

++ Place oven rack at 2nd lowest level.

INGREDIENTS Oven at 325 (F) Cook for 2 hours. If cooking on top of stove in a saucepan or Dutch Oven, be sure to just ‘simmer’ the tangine.

6 – 8 boneless/skinless chicken THIGHS

2 – 3 medium sweet potatoes – peeled and cut into eighths. ++ My tangine is small, so I only used 2 medium sweet potatoes. They turned out soo yummy cooked this way that I plan to try to cram more in next time!!

Share this recipe with friends!

Like this:

I found this delicious recipe for Armenian Rice Pilaf many, many years ago in the Providence Journal when we lived in Rhode Island – and it’s been a BIG favorite with my family and guests ever since.

As the title suggests, this Rice Pilaf comes out perfectly every single time. I think there’s two secrets as to why – hot broth is added to browned-in-butter rice, pine nuts and a bit of angel hair pasta . The other ‘secret’ is, after the rice pilaf is fully cooked, the pan is taken off the heat, and paper towel is placed over the uncovered pan for 10 minutes, resulting in fluffy, buttery rice pilaf ‘to die for’ !!

Simmer for approximately 20 minutes, or until all broth is absorbed and rice is fully cooked. ++ If, by chance, rice is still a bit hard after 20 minutes – add a bit more hot water to pan and continue cooking a few more minutes.

Once rice is fully cooked, remove pan from heat. Gently fluff rice with a fork. Cover with paper towel for 10 minutes, which absorbs any extra moisture so the rice pilaf is extra fluffy. ++ Be sure paper towel isn’t near a heat source!

After 10 minutes, fluff rice again with fork and serve. Enjoy !!

++ Recipe can easily be doubled.

++ I often prepare a double batch of Armenian Rice Pilaf early the day of a party and store it (covered) in the fridge. When I’m ready to serve, I add just a tiny bit of warm water and rewarm the rice, covered with waxed paper or plastic wrap, in the microwave.

Like this:

As you may know, I’m seriously ‘on a mission’ lately to eat more healthy and I’ve discovered eating healthy does NOT mean dining on meals that taste like cardboard!!

Just because I’m trying to eat better doesn’t mean I can’t indulge in the occasional treat, as I did yesterday when I lost my car key (it just dropped off the key chain….). After searching the parking lot etc. I finally found it at my doctor’s office…. but that was AFTER I called AAA to open my car in the hopes the key had dropped off inside. I ended up rewarding myself, after all that frustration, with a (not too big…) piece of carrot cake – and I enjoyed every single bite !!

- – – –

++ If you prefer to prepare this “gluten-free” – just use gluten free corn flakes, such as Nature’s Path Organic.

++ Corn itself is gluten free but many products containing corn, such as corn flakes, may have flour (wheat) in the ingredients.

++ Recipe makes enough for 4 people, depending upon the size of your piece of salmon. ++ I prepared 1 piece of salmon and stored the extra topping in the fridge.

INGREDIENTS Oven at 375 F ++ Bake salmon for approximately 20 minutes

a bit of olive oil, to grease skillet….. about 2 tsp.

4 pieces of salmon about 5″ long and 1/2″ in center ++ Can be either with – or without – skin.

Like this:

++ UPDATE – – EVEN BETTER WHEN MADE A DAY AHEAD !! I just discovered that the next day the flavor of the roasted red peppers and cheddar cheese is infused throughout and the cauliflower is lovely & creamy !! It tastes a lot like a very special version of Mac & Cheese.

It amazes me, now that I’m actually paying attention, how many fabulous recipes can be found which are healthy AND delicious. Not only am I losing weight in my effort to eat healthy, I also have a lot more energy. LOOK OUT WORLD !!

If you think you don’t like cauliflower, this may be the recipe to change your mind ! This is NOT your mother’s (or grandmother’s) ‘boiled all to hell’ cauliflower. A light cheese sauce graces the roasted cauliflower with loads of flavor and there’s a tiny bit of heat from the cayenne pepper. And, except for garlic salt with herbs, there’s no salt in this recipe. (This was my dinner last night, that’s how much I enjoyed this dish.)

Melt butter in a medium saucepan over medium heat. Once butter is melted, add the flour and spices. Whisk together and cook, stirring with whisk, for about a minute.

Slowly add 1 1/4 cup milk and continue whisking until mixture is well blended. Continue to simmer sauce for 4 – 5 minutes if using flour, whisking occasionally. ++ If using cornstarch, the simmering time will be less. ++ If sauce becomes too thick when using cornstarch, add a bit more milk.

This is the latest recipe in my Eating Healthy series. And I’m happy to say that after only a week of ‘eating healthy’ I’m back in my jeans – and I can actually sit here and work on this post without having to unzip them. If I’m hungry, I eat. I just watch what I eat. Believe me – I have a long, long way to go weight-wise. But I’m motivated and enjoying the process.

It took me two tries to get this recipe the way I wanted it… and it was definitely worth the effort. Nutty Oatmeal & Wholewheat Bread has a delicious, nutty taste. And it’s good for you! There’s a cup of oatmeal and a cup of wholewheat flour, plus a cup of regular bread flour (because I don’t like heavy bread). I added 1 tablespoon of chia seeds, which are so very good for you – or – you could add some bran in place of the chia seeds. I also added 1/3 cup of chopped walnuts, which, like chocolate, make everything taste better. ++ This bread makes wonderful toast!

INGREDIENTS

1 cup very warm water

2 1/4 tsp. active dry yeast

2 Tbs. honey ++ Or brown sugar

1 1/4 tsp. salt

2 Tbs. butter ++ Or Olive oil

1 cup quick-cooking oats

1 cup wholewheat flour

1 cup flour ++ In the United States, bread flour is different than regular flour. In Canada, regular flour has the same qualities as bread flour. I use bread flour but this recipe works with either.

2 pinches nutmeg

OPTIONAL – 1 Tbs. Chia seeds ++ Or wheat germ

OPTIONAL – 1/3 cup chopped walnuts ++ Walnuts will be added once dough has been kneaded a while.

METHOD

Measure 1 cup very warm water. ++ The water should feel warm on your wrist – not hot. Too hot and you kill the yeast. Too cold, and the yeast just sits there.

++ During cold weather you may want to place the measuring cup somewhere out of drafts. I use my microwave!

After 15 minutes the water, honey and yeast should’ve bubbled up to resemble the photo above. ++ If it does NOT – your water may have been too cold or too hot – or – your yeast may not be good anymore. Just dump the contents out and try it again. DO NOT GIVE UP! The first bread I made was heavy as a brick!!

++ The quality of yeast goes down the longer you have it. Use ‘6 months’ as your guide for when it’s time to discard it BUT your bread won’t fail if the yeast is older. Your bread will just not rise quite as much and will have less flavor. (I buy small jars of yeast but the same applies to packets.)

After dough has been kneaded, place it in a greased bowl. Turn dough over to grease top. Cover bowl with a dish towel or plastic wrap. Let rise in warm place for 30 to 40 minutes, or until double in size.

++ During cold weather, place a 10′ x 13′ pan half-full of VERY HOT water on the bottom rack. of your oven. Place the covered bowl containing the dough on the top rack.

ALLOWING THE DOUGH TO RISE A 2nd TIME

Once dough has risen, you’re going to ‘punch it down’, which seems pretty counter-intuitive…but allowing the dough rise a 2nd time will make the bread much lighter. ++ If you like dense bread – then just skip this step!

Cover bowl with dishtowel and repeat step above for rising the dough. Again – allow to rise for 30 – 40 minutes or until double in size.

FORMING THE DOUGH – This is fun and easy!!

Remove dough from bowl. Place on a lightly floured surface. Using fingers, press dough into an 8′ x 12′ rectangle. Beginning at short end, roll up tightly. Place in a greased (I use olive oil) 9′ x 5′ loaf pan.

Bake in a 375 (F) oven for 35 – 40 minutes.Allow the Nutty Oatmeal and Wholewheat Bread a few minutes to cool off due to the denseness of the bread…. that is….if you can wait. (I didn’t!) Enjoy!

This is the latest recipe in my Eating Healthy series. And I’m happy to say that after only a week of ‘eating healthy’ I’m back in my jeans – and I can actually sit here and work on this post without having to unzip them. If I’m hungry, I eat. I just watch what I eat. Believe me – I have a long, long way to go weight-wise. But I’m motivated and enjoying the process.

It took me two tries to get this recipe the way I wanted it… and it was definitely worth the effort. Nutty Oatmeal & Wholewheat Bread has a delicious, nutty taste. And it’s good for you! There’s a cup of oatmeal and a cup of wholewheat flour, plus a cup of regular bread flour (because I don’t like heavy bread). I added 1 tablespoon of chia seeds, which are so very good for you – or – you could add some bran in place of the chia seeds. I also added 1/3 cup of chopped walnuts, which, like chocolate, make everything taste better. ++ This bread makes wonderful toast!

INGREDIENTS ++ According to my bread machine directions, this is the order of the ingredients as they’re put into the bread machine. Check the directions for your bread machine, just in case they differ.

1 cup warm water

2 Tbs. honey ++ Or brown sugar

1 1/4 tsp. salt

2 Tbs. butter ++ Or Olive oil

1 cup quick-cooking oats

1 cup wholewheat flour

1 cup bread flour ++ In the United States, bread flour is different than regular flour. In Canada, regular flour has the same qualities as bread flour. Follow your manufacturer’s directions.

1 Tbs. Chia seeds ++ Or wheat germ

2 pinches nutmeg

2 1/4 tsp.active dry yeast ++ I use Bread Machine yeast but regular yeast may be used

1/3 cup chopped walnuts ++ The walnuts should be added during your machine’s ‘add’ cycle, which is part way through the kneading process. Your machine should give you a signal. If not, add the walnuts after machine has had time to knead the dough for awhile.

Set bread machine on ‘grain’ cycle. ++ Your machine’s grain cycle will allow for the bread to rise twice, which gives the bread a lighter texture. Enjoy !!

++ This step is NOT necessary but if you want a darker, crisper crust, up-end your baked bread into a 9’x 9′ square pan. Remove bread machine pan from bread. Turn bread over so crust side faces up. Place in a 400′ oven for 5 – 6 minutes.

THE CONTENT OF ‘MY YELLOW FARMHOUSE’ IS PROTECTED BY LAW

It is illegal to copy any of the written content of 'My Yellow Farmhouse' (blog) without notifying the originator of these posts. ++ Photos may be copied so long as credit is given to 'My Yellow Farmhouse'.